A distinctive gem derived from the Hornindal region’s rich brewing farmhouse tradition in Norway. Much like other kveik strains, Hornindal is a thermotolerant yeast strain, yet it brings a unique twist to your brewing journey.
One of the standout features of Hornindal, and kveik in general, is its affinity for higher temperatures. As the heat rises, so does the production of tropical fruit esters, unveiling a symphony of tangerine, pineapple and mango flavours that will leave your brews bursting with vibrant and exotic fruit notes. Whether you’re brewing bold IPAs, refreshing pale ales or venturing into the world of dark and rich imperial stouts, Hornindal rises to the occasion, adding a layer of complexity, flavour and balance to your beer.
Hornindal offers more than just remarkable flavour profiles. It’s a game-changer for sustainability in your brewery operations. With its high rate of fermentation and flocculation at higher temperatures, you can significantly reduce chilling requirements. In addition, the strain’s nature leads to shorter conditioning and fermentation times. This, in turn, not only contributes to increased savings, but also aligns with higher sustainability practices, reducing energy consumption and minimising environmental impact.
Elevate your craft, create exceptional flavours and embrace eco-friendly brewing practices with Hornindal Kveik yeast. It’s more than yeast – it’s the future of brewing innovation and sustainability.
Oxygenation and/or rehydration for Generation 0 may be beneficial, but not necessary.
- Style: Double IPA, Imperial Stout, New England IPA, Pale Ale, Porter, Red Ale, Stouts, Brown Ale, Amber Ale
- Strain : Saccharomyces cerevisiae
- Dosage : 30-100g/hl
- Recommended Fermentation Temperature : 28°C to 37°C
- ABV Tolerance : 14%
- Nitrogen Demand : Very High
- Attenuation : 73% to 80%
- Flocculation : High
